TURKEY MEATLOAF
Try Ina Garten's Turkey Meatloaf recipe from Barefoot Contessa on Food Network for a leaner take on the American classic.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
- Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.
LIGHTENED-UP ASIAN TURKEY SLIDERS
Loaded with protein and veggies, these Southeast Asian-inspired sliders are perfect for a hungry crowd. Be sure to buy regular ground turkey, not lean: The mix of dark and white meat has more flavor. You can prepare the meat mixture on the cookie sheet a few hours ahead, refrigerate and cook just before serving. Let your guests choose their toppings (but suggest a squeeze of lime juice - our tasters loved it!).
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 8 servings (3 sliders per person)
Number Of Ingredients 18
Steps:
- Special equipment: a 10-by-15-inch broiler-safe rimmed baking sheet
- Position an oven rack 4 to 5 inches from the heating element, and preheat the broiler. Brush a 10-by-15-inch broiler-safe rimmed baking sheet with the oil.
- Put the turkey, egg, breadcrumbs, scallions, fish sauce, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl, and mix gently, just enough to incorporate evenly. Drop mounds of the mixture all around the prepared baking sheet, and press them into an even layer. Score the meat into 24 even squares, cutting down almost all the way. Brush the top with the hoisin sauce. Broil until the meat is browned and glazed and registers 165 degrees F on an instant-read thermometer, 8 to 9 minutes.
- Carefully pour off any excess liquid from the cookie sheet. Rescore the meat into 24 sliders, then follow the score lines with a spatula to divide. Top each slider with a cucumber slice and a cilantro leaf.
- While the sliders are cooking, arrange the lettuce, remaining cilantro, carrots, onions and lime wedges on a serving platter. Put the peanuts and Sriracha if using in small serving bowls. Slide a spatula in the pan and let guests build their sliders with their desired toppings.
Nutrition Facts : Calories 270 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 100 milligrams, Sodium 550 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 26 grams, Sugar 4 grams
ASIAN TURKEY SHEET LOAF
Yield 4
Number Of Ingredients 8
Steps:
- Whisk stock and cornstarch. Stir in next 4 ingredients and three-quarters of the scallions; season. Press into a 13x9" pan; brush with hoisin. Bake at 425 until cooked through, about 12 minutes. Top with remaining scallions.
HOISIN-GLAZED PORK AND TURKEY MEAT LOAF
Meatloaf needs no introduction, but this one gets kicked up a notch with the Chinese-inspired flair of fresh ginger, scallions, and a hoisin sauce glaze. It's delicious and so simple to make.
Provided by Daphne Oz
Categories HarperCollins Meatloaf Pork turkey Dinner Ginger Sesame Oil
Yield Serves 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Line a broiler pan rack or wire rack with foil and set it on top of a rimmed baking sheet. Lightly coat the foil with cooking spray, then use a sharp knife to make a few slits in the foil (this will allow the fat from the meatloaf to drip down onto the baking sheet).
- In a large bowl, whisk together the panko, milk, eggs, parsley, basil, scallions, garlic, onion, ginger, sesame oil, salt, and pepper to taste. Add the ground pork and turkey and stir or use your hands to gently combine, being careful not to overwork the meat.
- Shape the meat mixture into a 12-inch long loaf and place it on the foil-lined rack. Flatten the top slightly and square off the ends. In a small bowl, whisk together the hoisin sauce and ketchup. Pour about half the sauce over the meatloaf and use a brush or spoon to generously coat the sides and top.
- Bake for 1 hour to 1 hour 10 minutes, until the internal temperature reads 160°F on an instant-read thermometer, brushing with glaze every 20 minutes or so. Let the meatloaf cool for 10 to 15 minutes, then transfer to a platter, slice, and serve.
- Variation
- For an extra decadent loaf, melt 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the panko and toast until golden brown, stirring often, 2 to 3 minutes. Continue with the rest of the recipe.
ASIAN TURKEY LETTUCE WRAPS
Chopped frozen vegetables make these Asian turkey lettuce wraps a snap. Add some chili sauce if you want to spice it up a bit. -Susan Riley, Allen, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink., Coarsely chop stir-fry vegetables; add to the pan. Stir in the teriyaki sauce, hoisin sauce, peanut butter, ginger, vinegar and oil. Stir-fry over medium-high heat for 5 minutes. Add garlic; cook 1 minute longer., Remove from the heat; stir in onions. Place a scant 1/2 cup turkey mixture on each lettuce leaf; fold lettuce over filling. Serve with additional hoisin sauce if desired.
Nutrition Facts : Calories 275 calories, Fat 8g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 686mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 34g protein. Diabetic Exchanges
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- To Make Glaze: Combine rice vinegar, soy sauce, honey, and sriracha in a small saucepan and bring to a boil. Immediately reduce heat to simmer sauce for 2 to 3 minutes until sauce coats the back of a spoon. Turn off heat and set aside.
- Preheat oven to bake at 375 degrees F. Line a 5x10-inch loaf pan with parchment paper and set aside.
- Heat olive oil in a large sauté pan over medium-high. When oil is hot, add onions and peppers and sauté 1 to 2 minutes. Add mushrooms and sauté another 5 to 7 minutes. Add water chestnuts, ginger, and garlic and sauté 1 minute more. Remove pan from heat and set vegetables aside.
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- In a large bowl combine the first twelve ingredients (through black pepper). Form into two 6x3-inch loaves. Prepare as directed using desired cooker, below.
- Place each loaf on a lightly greased 15-x12-inch foil sheet. Wrap foil to completely enclose each loaf. Poke several holes in top of foil for steam to escape. Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Add 1 cup of water to pot. Place loaves on rack. Lock lid in place. Set an electric cooker on high pressure to cook 15 minutes. For a stove-top cooker, bring up to pressure over medium-high heat. Cook 15 minutes. Remove from heat. For both models, let stand 10 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Remove loaf from cooker. Unwrap loaves. Preheat broiler. Place meat loaves on a foil-lined baking sheet. Brush chili sauce over meat loaves. Broil 8 inches from heat for 4 to 5 minutes or just until sauce is starting to bubble. Top with cilantro.
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3.8/5 (86)Total Time 1 hr 10 minsCategory Entrées
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- Combine onion, bell pepper, garlic and ginger in a mini food processor. Pulse, scraping down the sides as necessary, until very finely chopped. Heat 1 tablespoon peanut (or canola) oil in a small skillet over medium heat. Add the onion mixture and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large heatproof bowl and spread into a thin layer. Let cool for 5 minutes.
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